Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The Easiest Bread I've Ever Made.

coffeetime

Recommended Posts

coffeetime Explorer
coffeetime
Posted

I was at a Brazilian restaurant a few weeks ago and when I asked about gluten free choices I was so pleased to find almost everything on the menu was and then the waitress said "even the bread basket is" I almost fell over. Needless to say I came home found the recipe on line and tonight made the bread. It took 2-3 min. to mix, about 15 min. to bake and my family went through them in about 2 min. It makes twenty four mini muffins, just don't overbake, they should collapse as they cool.

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

OMG! They look good! Thanks for posting the recipe.

Roda Rising Star
Roda
Posted

Here is another twist on this. I make these all the time. I made them for my husbands step mother, who is from Brazil, and she was thrilled.

She said they tasted just like what she used to eat. She recently sent me some imported sour manioc starch with a recipe on the back for pao de queijo. I want to try it but need to get the recipe translated to english.. I may see if she will translate it for me. Open Original Shared Link

Kelleybean Enthusiast
Kelleybean
Posted

Thanks for posting this! I'm new to gluten-free and still a little intimidated by all of the different kinds of flours and ingredients. This looks like something even I can do! :lol:

luvs2eat Collaborator
luvs2eat
Posted

I make those all the time using Parmesan cheese. I don't use a muffin pan... I just drop blops on an ungreased cookie sheet. YUM!!

coffeetime Explorer
coffeetime
Posted
  • Author

Thanks for posting this! I'm new to gluten-free and still a little intimidated by all of the different kinds of flours and ingredients. This looks like something even I can do! :lol:

I know what you mean about all the different types of flour. I found that I pretty much stick with an all-purpose flour blend (I use Namaste) but I broke down and bought tapioca flour after trying this bread. One magazine you might want to check out is Gluten Free Delights. I found one at Earth Fare and now have a subscription. All the recipes use basic ingredients and flour blends so you don't have to have a pantry full of different flours. Good luck, this board helped me so much and I'm sure it will you too :D

Kelleybean Enthusiast
Kelleybean
Posted

I know what you mean about all the different types of flour. I found that I pretty much stick with an all-purpose flour blend (I use Namaste) but I broke down and bought tapioca flour after trying this bread. One magazine you might want to check out is Gluten Free Delights. I found one at Earth Fare and now have a subscription. All the recipes use basic ingredients and flour blends so you don't have to have a pantry full of different flours. Good luck, this board helped me so much and I'm sure it will you too :D

Thanks - I'll bet they have the magazine at Whole Foods so I'll haveto check it out next time I go. We do have one of the blends in our pantry (it might even be Namaste) but I've only tried it for recipes that don't require a lot of flour, like the sweet potato casserole I made for Christmas dinner.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 1 month later...
Carol Farmholtz Newbie
Carol Farmholtz
Posted

I was at a Brazilian restaurant a few weeks ago and when I asked about gluten free choices I was so pleased to find almost everything on the menu was and then the waitress said "even the bread basket is" I almost fell over. Needless to say I came home found the recipe on line and tonight made the bread. It took 2-3 min. to mix, about 15 min. to bake and my family went through them in about 2 min. It makes twenty four mini muffins, just don't overbake, they should collapse as they cool.

Open Original Shared Link

I use this same recipe and I make them all the time. Sometimes even twice a week. I usually make them with the queso fresco as she recommends but I have also used cheddar and they were good with that also. They are so good!

ElseB Contributor
ElseB
Posted

I use this same recipe and I make them all the time. Sometimes even twice a week. I usually make them with the queso fresco as she recommends but I have also used cheddar and they were good with that also. They are so good!

Do you use olive oil, or another type of oil? I tried them once with olive oil and found the olive oil taste a bit too overwhelming. Its all I could taste.

freeatlast Collaborator
freeatlast
Posted

I tried those over the holidays. They were great!

Carol Farmholtz Newbie
Carol Farmholtz
Posted

Do you use olive oil, or another type of oil? I tried them once with olive oil and found the olive oil taste a bit too overwhelming. Its all I could taste.

I use olive oil but not virgin or extra virgin. I use a light olive oil - much milder flavor. I have also a plain cooking oil when I was out of olive oil and they turned out fine.

BethJ Rookie
BethJ
Posted

I made these tonight and I'm not going to say how many I ate! Let's just say there aren't many left. ;)

I used parmesan cheese and canola oil, and mixed them in a bowl with my immersion blender. The batter was very loose and I really didn't think this recipe would work but soon I saw their cute little tops towering over each other in the oven.

This recipe is definitely a keeper and every bit as good, IMO, as the Chebe mixes.

  • 2 weeks later...
Kolla Rookie
Kolla
Posted

Thank you so much ! I think you just saved my doughters mental health :rolleyes: this is soooooo good and easy :D

gramma elaine Newbie
gramma elaine
Posted

Hi everyone. I read about gluten free bread machines. There is such a variety, does anyone have one and like it?Also hi coffee time I will try your recipe this week. Always nice to use a recipe that someone else has tried and liked

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,855
    • Most Online (within 30 mins)
      7,748
    Tara M
    Newest Member
    Tara M
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Ibuprofen

      By cristiana · Posted

      @Colleen H   I am just curious,  when you were tested for coeliac disease, did the doctors find out if you had any deficiencies? Sometimes muscle pain can be caused by certain deficiencies, for example, magnesium, vitamin D, calcium, and potassium.   Might be worth looking into having some more tests.  Pins and needles can be neuropathy, again caused by deficiencies, such as iron and B12,  which can be reversed if these deficiencies are addressed. In the UK where I live we are usually only tested for iron, B12 and vitamin D deficiencies at diagnosis.   I was very iron anemic and supplementation made a big difference.  B12 was low normal, but in other countries the UK's low normal would be considered a deficiency.  My vitamin D was low normal, and I've been supplementing ever since (when I remember to take it!) My pins and needles definitely started to improve when my known deficiencies were addressed.  My nutritionist also gave me a broad spectrum supplement which really helped, because I suspect I wasn't just deficient in what I mention above but in many other vitamins and minerals.  But a word of warning, don't take iron unless blood tests reveal you actually need it, and if you are taking it your levels must be regularly monitored because too much can make you ill.  (And if you are currently taking iron, that might actually be making your stomach sore - it did mine, so my GP changed my iron supplementation to a gentler form, ferrous gluconate). Lastly, have you been trying to take anything to lessen the pain in your gut?  I get a sore stomach periodically, usually when I've had too much rich food, or when I have had to take an aspirin or certain antibiotics, or after glutening.  When this happens, I take for just a few days a small daily dose of OTC omeprazole.  I also follow a reflux or gastritis diet. There are lots online but the common denominators to these diets is you need to cut out caffeine, alcohol, rich, spicy, acidic food etc and eat small regularly spaced meals.   When I get a sore stomach, I also find it helpful to drink lots of water.  I also find hot water with a few slices of ginger very soothing to sip, or camomile tea.  A wedge pillow at night is good for reflux. Also,  best not to eat a meal 2-3 hours before going to bed. If the stomach pain is getting worse, though, it would be wise to see the doctor again. I hope some of this helps. Cristiana    
    • Me,Sue
      Knowing what to do when feeling unwell.

      By Me,Sue · Posted

      I was diagnosed with coeliac disease a couple of years ago [ish]. I love my food and a variety of food, so it's been hard, as it is with everyone. I try and ensure everything I eat doesn't contain gluten, but occasionally I think something must have got through that has gluten in. Mainly I know because I have to dash to the loo, but recently I have noticed that I feel nauseous after possibly being glutened. I think the thing that I have got better at is knowing what to do when I feel wiped out after a gluten 'episode'. I drink loads of water, and have just started drinking peppermint tea. I also have rehydration powders to drink. I don't feel like eating much, but eventually feel like I need to eat. Gluten free flapjacks, or gluten free cereal, or a small gluten free kids meal are my go to. I am retired, so luckily I can rest, sometimes even going to bed when nothing else works. So I feel that I am getting better at knowing how to try and get back on track. I am also trying to stick to a simpler menu and eat mostly at home so that I can be more confident about what I am eating. THANKS TO THOSE WHO REPLIED ABOUT THE NAUSEA .
    • Francis M
      The Happy Tart review

      By Francis M · Posted

      Thanks. Since the back and forth and promises of review and general stalling went on for more than six months, the credit company will no longer investigate. They have a cutoff of maybe six months.
    • Scott Adams
      The Happy Tart review

      By Scott Adams · Posted

      Is this the same restaurant? https://www.facebook.com/TheHappyTartFallsChurch/ Is it too late to take this up with your credit card company? Normally you have a few months to do a chargeback with them. It seems very odd that they are taking this approach with someone who is likely to be a regular customer--not a good business-minded way of handling things!
    • Scott Adams
      Stomach burning and neuropathy

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.        
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.